Slow Cooker Macaroni & Cheese
This easy slow cooker macaroni and cheese recipe is the definition of effortless comfort food. With just 4 simple ingredients, you get a rich, creamy, ultra-cheesy pasta dish that cooks right in the crockpot—no boiling required.
Perfect for busy weeknights, family dinners, potlucks, and budget-friendly meals, this creamy crockpot mac and cheese is always a crowd-pleaser. Kids love it, adults go back for seconds, and leftovers (if you have any) reheat beautifully.
Why You’ll Love This Recipe (Benefits)
- No boiling pasta needed – everything cooks in the slow cooker
- Ultra creamy & cheesy texture with rich comfort-food flavor
- Budget-friendly pantry ingredients
- Family & kid-approved dinner
- Perfect for potlucks, holidays, and busy nights
- Minimal cleanup—just one pot!
Ingredients (4 Simple Staples)
- 3 cups dry elbow macaroni (about 12 oz)
- 4 cups low-sodium chicken broth
- 1 can (12 oz) evaporated milk
- 1 lb processed American cheese, cut into cubes
Instructions (Easy Slow Cooker Method)
- Lightly grease a 4–6 quart slow cooker with oil or nonstick spray.
- Add the uncooked elbow macaroni evenly across the bottom.
- Place the cubed American cheese on top of the pasta.
- Pour in the chicken broth and evaporated milk, making sure pasta is mostly covered.
- Cover and cook on LOW for 1½ to 2½ hours, stirring every 30 minutes after the first hour.
- Stir well until the sauce is creamy, smooth, and the pasta is tender.
- Switch to WARM and serve hot.
Serving Ideas
Pair this creamy crockpot macaroni and cheese with:
- Fresh green salad
- Steamed broccoli or green beans
- Garlic bread or dinner rolls
- Coleslaw for a tangy contrast
- Crispy onions or breadcrumbs for topping
Easy Variations
- Mix in sharp cheddar for extra cheesiness
- Use vegetable broth for a vegetarian version
- Add frozen peas or mixed vegetables for color and nutrition
